Heat a large, ovenproof sauté pan over medium-high heat. Add grapeseed oil and heat through. Place salmon, skin-side down, into sauté pan. Cook until skin is crisp, approximately 2 to 3 minutes. Transfer the pan to the oven and cook until the salmon is cooked to desired doneness, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.

Remove salmon from pan, then slide a metal spatula between the fillet and the skin. Lift the fillet away from the skin; discard the skin or save for another use. Place the salmon on a warmed serving plate; **spoon the relish over each fillet and serve immediately.

Combine tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar, and oil; toss to mix thoroughly. Season to taste with salt, pepper, and sugar. Refrigerate until needed.Tips and Techniques* For complete accuracy, insert an instant-read thermometer into the thickest part of the fish. All fish is done at 137°F, but 134°F leaves a hint of translucence and more moisture. If you prefer fish less done, remove it at 120° to 125°F.** Some people love to eat the crispy skin, but it is easily removed if desired. To remove, slide a metal spatula between the fillet and the skin. Lift the fillet off of the skin.